Easy to make, delicious to eat…you’ll love these thick and hearty portobello mushroom burgers. They’ve got enough zest and heartiness to satisfy even the meat-eaters in your family. These Portobello burgers are a great option for vegetarians, vegans, and anybody who wants to incorporate more plant-based foods in their diet. Replacing beef with mushrooms is also an easy way to reduce calorie consumption overall.
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tablespoon organic olive oil
- 1 tbsp chopped rosemary
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 thick slices red onion
- 4 oz reduced fat Swiss cheese, sliced thin
- 4 thin slices of tomato
- 1/2 avocado, sliced thin
- baby spinach
- 4 whole-wheat buns (your favorite)
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, salt, and pepper.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions for about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.